Leftover Turkey Pot Pie is an easy one-skillet meal! Tender chunks of turkey mingle with peas, carrots, onions and celery, all in a creamy gravy. With a topping of flaky puff pastry, this is a classic bake you’ll love to make!
The only thing better than Thanksgiving dinner (and Christmas dinner) is getting creative with the leftovers. Pot pie is one of my go-to recipes for using up leftovers because it works perfectly with traditional Holiday flavors. The result is a simple meal that’s as cozy as your favorite soup but with the crispy crackle of puff pastry on top. This recipe is extremely flexible, so you can easily tailor it to fit what you have on hand.
Turkey Pot Pie Ingredients
- Egg and Water: You’ll combine an egg with water to make an egg wash for brushing the pastry.
- Puff Pastry: Stick a sheet of frozen puff pastry in the fridge the night before to thaw.
- Butter: For sautéing the vegetables and making the roux.
- Onion, Celery, and Carrots: Also known as mirepoix (MEER-pwah), this classic trio of diced vegetables adds a ton of balanced flavor.
- Leftover Turkey: You can use white or dark meat, it’s up to you!
- Flour: All-purpose flour thickens the gravy/filling mixture.
- Broth: Leftover turkey broth is ideal, or you can cupuse chicken broth.
- Cream: A little bit of added cream helps create that distinctive, creamy, pot pie gravy.
- Peas: Frozen peas are a quick and easy way to throw in some bright green color and flavor.
- Thyme: I use fresh chopped thyme, but you can use dried, or substitute another herb entirely, such as sage or parsley.
- Salt and Pepper
How to Make Leftover Turkey Pot Pie
The easiest way to make pot pie is to cook and bake it all in the same ovenproof skillet. A cast-iron skillet works well. You could also make the filling in a skillet and then assemble the pie in a casserole or baking dish.
- Prep. Preheat the oven to 400˚F. Whisk together the egg and water, and set aside. Roll out the puff pastry sheet into a 12-inch square, cut it into 16 small squares, and set aside.
- Cook the Vegetables. Melt the butter in an oven-safe skillet over medium heat. Add the onions, carrots, and celery, and cook them for about 4 minutes, stirring occasionally.
- Add the Turkey. Stir the diced turkey into the skillet, sprinkle with flour, and cook for 2 minutes while stirring. Then, pour in the broth and stir well to dissolve the floury butter into the broth.
- Add Cream and Peas. Add the cream and peas to the filling mixture and bring it to a boil; cook for 3 to 4 minutes or until it thickens. Season with thyme, salt, and pepper, taste, and adjust the seasonings as needed.
- Top with Pastry. Remove it from the heat. Arrange your puff pastry squares on top of the filling, with each square slightly overlapping so that the entire surface of the turkey mixture is covered. Use a pastry brush to brush the squares with your prepared egg wash.
- Bake. Place the skillet on a rimmed baking sheet, to catch any spills that may bubble over. Bake the pot pie for 20 to 25 minutes, or until the filling is bubbly and the top is browned.
- Serve. Remove the finished pot pie from the oven. Let it stand for 10 minutes, and then sprinkle with fresh thyme leaves and serve.
Recipe Tips And Variations
- Make It a Shepherd’s Pie: You can make a cozy version of this recipe by using cornstarch instead of the flour, and topping the pie with a layer of mashed potatoes, shepherd’s pie style.
- Dough Substitutions: Crescent roll dough, refrigerated biscuits, or prepared pie crust are all good choices for topping a homemade pot pie.
- Veggie Swap: Feel free to use whatever veggies you have on hand. A bit of leftover green bean casserole? The odd bit of broccoli? A handful of glazed carrots? Throw them in!
- Add Lemon: Add a squeeze of fresh lemon juice to the skillet just before baking, for brightness.
- Make It Ahead: To prepare a pot pie for freezing, first make the filling and assemble the pie in a baking pan. Then, wrap the pie securely in multiple layers of plastic wrap, followed by a layer of foil. It can be frozen for up to 3 months. When ready to bake, cook it directly from frozen at 350˚F, which will likely take 1 to 1 ½ hours. Ensure the pie is baked until it’s piping hot throughout.
To serve pot pie, I like to add a bold Radish and Cucumber Salad or this festive Butternut Squash Salad with Lemon Butter Green Beans on the side. Our Garlic Butter Roasted Parsnips couldn’t be easier to make, and they’re full of caramelized roasted flavor!
- Refrigerate leftover pot pie for 3 to 4 days or freeze it for up to 3 months.
- Reheat by baking the desired portion in an ovenproof dish covered with foil, at 350˚F, until heated through.
Easy Dinner Ideas
- Chicken and Rice Fajitas with Foil
- Steak and Potatoes Skillet
- Creamy Tomato One-Pot Pasta
- Leftover Turkey Wild Rice Casserole
Leftover Turkey Pot Pie
- 1 large egg
- 1 tablespoon water
- 1 frozen puff pastry sheet, thawed
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 celery ribs, finely diced
- 1 large carrot, finely diced
- 2 cups diced leftover turkey,
- ¼ cup all purpose flour
- 2 to 3 cups turkey broth, or you can also use chicken broth
- ¼ cup cream, or you can also use Half & Half
- 1 cup frozen peas, do not need to thaw
- 2 teaspoons fresh chopped thyme
- Salt and pepper to taste
- sea salt, optional, for topping
- Preheat oven to 400˚F.
- In a small mixing bowl whisk together the egg and water; set aside.
- On a lightly floured working surface, roll out the pastry sheet into a 12-inch square; cut the square into 16 small squares; set aside.
- Melt butter in a 10-inch oven-safe skillet set over medium heat.
- To the melted butter add onions, carrots, and celery; cook for 4 minutes.
- Stir in the diced turkey.
- Sprinkle flour over the mixture and stir it around; continue to cook for 2 more minutes while constantly stirring.
- Pour in the broth and continue to stir.
- Add in the cream and peas; bring mixture to a boil.
- Continue to cook for 3 to 4 minutes, or until the mixture thickens.
- Season with thyme, salt, and pepper; taste for salt and adjust accordingly.
- Remove from heat.
- Arrange previously cut puff pastry squares on top of the turkey mixture, each square slightly overlapping so that the entire surface of the creamy mixture is covered.
- Using a pastry brush, brush the squares with previously prepared egg wash.
- Optionally, sprinkle the top with sea salt.
- Bake for 20 to 25 minutes, or until mixture is bubbly and top is browned.
- Remove from oven. Let stand 10 minutes.
- Sprinkle with fresh thyme leaves and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.